Ingredients

• 500 g bread flour
• 300 ml warm water
• 7 g instant yeast
• 1 tbsp sugar
• 1 tsp salt
• 3 tbsp olive oil
• 1 piece egg yolk
• 2 tbsp milk
• 2 tbsp sesame seeds
• 1 tbsp nigella seeds

Instructions

1. Prepare yeast mixture

   Combine warm water, sugar, and instant yeast in a small bowl, whisking gently. Let stand at room temperature for 5-8 minutes until the mixture becomes foamy and bubbles appear on the surface. Do not use water that's too hot as it will kill the yeast.

2. Make the dough

   In a large bowl, combine flour and salt, mixing well. Add the foamy yeast mixture and olive oil, stirring with a wooden spoon for 2-3 minutes until a shaggy dough forms. Do not overmix at this stage or the bread will be tough.

3. Knead the dough

   Turn the dough onto a floured surface and knead vigorously for 8-10 minutes until smooth and elastic. The dough should spring back when pressed with your finger and feel slightly tacky but not sticky. Do not add too much flour or the bread will be dense.

4. First rise

   Place the dough in an oiled bowl, turning to coat all sides. Cover with a damp towel and let rise in a warm place for 60-90 minutes until doubled in size and springs back slowly when poked. Do not let it over-rise or the texture will be compromised.

5. Shape the pide

   Punch down the dough and divide into 4 equal portions. Roll each piece into an oval shape about 20cm long and 15cm wide. Place on parchment-lined baking sheets, spacing them apart. Do not make them too thin or they won't have the characteristic pillowy texture.

6. Create finger impressions

   Using your fingertips, press deep dimples all over the surface of each pide, creating a distinctive pattern. Press firmly but gently to avoid tearing the dough. Cover and let rest for 20-30 minutes until slightly puffed. Do not skip this rest time or the bread will be dense.

7. Apply egg wash and seeds

   Preheat oven to 220°C (200°C fan). Whisk together egg yolk and milk to create a glossy wash. Brush each pide generously with the mixture, then sprinkle with sesame and nigella seeds, pressing lightly to adhere. Do not brush too heavily or the seeds won't stick properly.

8. Bake the pide

   Bake for 15-18 minutes until golden brown and hollow-sounding when tapped on the bottom. The internal temperature should reach 90°C and the crust should be firm but not hard. Do not overbake or the bread will become dry and tough.

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